Lemon Dainty

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Lovely, old-fashioned self-saucing pudding - light sponge on top and lemony curd below. Suits a cold spring day. Ensure all ingredients are at room temperature before you begin.

Serves: 6-8

Prep Time: 20 minutes

Cooking Time: 40-45 minutes

Source: Charlie Hibbert, Chef Director of Thyme, In: The Sunday Times Magazine March 31 2024, pg 46 https://www.thetimes.co.uk/article/easy-family-pudding-recipes-for-easter-0gwfrdtqk

Ingredients:

• 100g unsalted butter, plus a little extra to grease the dish

• 250g caster sugar

• 4 eggs, separated

• 100g self-raising flour, sieved

• 350ml milk

• zest of 3 lemons, and 150ml lemon juice

• Double cream, to serve
  

Method:

• Heat the oven to 160C fan/gas 4. Grease a 20-25cm ovenproof dish with butter. Cream the butter with 50g of the sugar, using an electric mixer, until pale and fluffy, then incorporate the rest of the sugar.

• One by one, add the egg yolks to the butter and sugar, gently mixing after each addition, followed by the flour and the milk, adding a little at a time until a batter is formed. Finally, stir through the lemon zest and juice and set the mix aside.

• Whisk the egg whites to soft peaks with an electric mixer - make sure the bowl and whisk are scrupulously clean. Fold the egg whites into the butter mixture a third at a time.

• Pour the mix into your prepared dish and bake for 40-45 minu until lightly browned on top.

• Serve straight from the oven with double cream.